Riganada, a simple crushed tomato & oregano bruschetta drizzled with olive oil, is traditionally served in the island of Kefalonia for breakfast, meze and even as a welcome treat to guests.
It takes its name by the dried & fresh rigani sprinkled on the bread, but the flavour lies in the fully-ripened, juicy tomatoes & the lashings of pepery extra virgin olive oil drizzled on top. Use our Organic Pressed Heriloom tomatoes to get the taste of real Greek tomatoes hand-picked from the vine in summertime.


1 jar Odysea Organic Pressed Heirloom Tomatoes or 1-2 fully ripe tomatoes grated, flesh & juice
4-5 thick cut slices of sourdough bread, slightly stale
30ml Greek extra virgin olive oil
1 tbsp Red wine vinegar
1 tsp dried oregano
few sprigs fresh oregano
coarse salt, to taste
30g Feta cheese, crumbled (optional)
5-6 kalamata olives (optional)


  1. Place the bread on a serving tray and sprinkle each slice with few drops of the red vinegar.
  2. Spread 1-2 tbsp of the Odysea Pressed Heirloom tomatoes or the grated tomatoes on top of each slice and leave for 10-15 minutes so the bread soaks the juices of the tomatoes.
  3. Sprinkle the salt & dried oregano on the tomato flesh and generously drizzle with olive oil.
  4. Scatter the picked fresh oregano leaves on the bruschettas & serve.
  5. Great with some chopped Kalamata olives & crumbled Feta on top.

Stale bread works better with this recipe, alternatively you can toast the sourdough slices first.